Sweet Potato Casserole with Marshmallows and Pecans — A Classic Thanksgiving Side Dish

I still remember the smell of my grandmother’s kitchen every Thanksgiving: warm spices, caramelizing marshmallows, and the soft sweetness of baked yams filling the house. Sweet Potato Casserole with Marshmallows and Pecans has always felt like a hug on a plate — a dish that signals family time, cozy conversations, and a little bit of indulgence. Whether your version is more marshmallow-forward or pecan-crunchy, this recipe bridges comfort-food nostalgia with a simple, modern prep that anyone can make. Historically, sweet potatoes became popular in American holiday cooking in the 19th century and have since evolved into many regional takes — from marshmallow-topped casseroles to brown-butter pecan toppings — making this dish a warm, culturally rich part of many holiday tables.

Who is this recipe for?

This recipe is perfect for busy parents, home cooks preparing holiday sides, and beginners looking for a forgiving, crowd-pleasing dish.

Core ingredients overview:

This casserole combines 4 cups mashed sweet potatoes, 1/2 cup brown sugar, 1/4 cup milk, 1/2 cup melted butter, 2 beaten eggs, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon salt for a creamy, spiced base, finished with 1/2 cup chopped pecans and 1 cup mini marshmallows for crunch and sweet golden topping.

Tools & Ingredients

Tools needed:

Large mixing bowl — to combine the sweet potato mixture evenly.
Measuring cups and spoons — for accurate ingredient amounts.
Whisk or spoon — to blend wet ingredients smoothly.
Rubber spatula — to scrape the bowl clean.
9×13-inch baking dish (or similar) — to bake the casserole.
Oven — to bake and toast the marshmallows.
Oven mitts — for safe handling when removing dish from oven.
Knife and cutting board — to chop pecans if needed.

Ingredients (with a short benefit for each):

4 cups mashed sweet potatoes — rich, naturally sweet base packed with beta-carotene.
1/2 cup brown sugar — adds caramel-like sweetness and moisture.
1/4 cup milk — helps create a creamy, smooth texture.
1/2 cup butter, melted — enriches flavor and adds a silky mouthfeel.
2 eggs, beaten — bind the casserole and add structure.
1 teaspoon vanilla extract — enhances overall sweetness and aroma.
1 cup mini marshmallows — creates a golden, gooey topping that kids and adults love.
1/2 cup chopped pecans — provides crunchy contrast and nutty flavor.
1 teaspoon cinnamon — adds warm, cozy spice.
1/2 teaspoon salt — balances sweetness and enhances flavor.

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the 4 cups mashed sweet potatoes, 1/2 cup brown sugar, 1/4 cup milk, 1/2 cup melted butter, 2 beaten eggs, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Mix until smooth and well combined.
Pour the sweet potato mixture into a greased baking dish, spreading it evenly.
Sprinkle the top with 1/2 cup chopped pecans and 1 cup mini marshmallows.
Bake in the preheated oven for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Let it cool slightly before serving so the topping sets and scooping is easier.

Frequently Asked Questions

Q: Can I freeze this recipe?
A: Yes — you can freeze the baked casserole (without marshmallows) for up to 2 months. Thaw overnight in the fridge and add fresh marshmallows before baking to toast them to golden perfection.

Q: What can I use instead of marshmallows?
A: If you prefer no marshmallows, top with a brown sugar–pecan streusel or a sprinkle of cinnamon and toasted oats for a crunchy finish.

Q: Can I make this ahead of time?
A: Absolutely. Prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add toppings and bake when ready.

Q: How do I make the dish less sweet?
A: Reduce the brown sugar slightly (try 1/3 cup) and skip the marshmallows or use fewer to balance sweetness.

Tips & Tricks

Use drained, well-mashed sweet potatoes (baked or boiled) for a creamy, lump-free base.
If topping with marshmallows, watch closely during the last few minutes of baking — they can brown fast.
Toast pecans in a dry skillet for 3–4 minutes before topping to intensify their flavor and crunch.
For extra richness, stir in a tablespoon of maple syrup or a pinch of nutmeg to the sweet potato mixture.

Conclusion

This Sweet Potato Casserole with Marshmallows and Pecans is a timeless holiday side that’s simple to prepare and loved by crowds. For more variations and inspiration, check out these helpful resources: Spend With Pennies’ Sweet Potato Casserole {with Marshmallows}, Sip and Feast’s Sweet Potato Casserole with Marshmallows and Pecans, and Billy Parisi’s Sweet Potato Casserole Recipe (with Marshmallow & Pecans).

Enjoy this warm, comforting casserole with your loved ones — and don’t forget to share a photo or two when it’s gone!

Always add

tag after Directions.